Use any can of smaller size for the inner can.Puncture it on the sides and bottom with holes. Then,place it in the center of the larger can, bottom up. Thenail holes furnish a draft and upward direction of heat.If no better way is available, you can set up amakeshift cooking arrangement. This is done bysuspending a long green pole, preferably one that hasnot dried out, between two upright supports. Suspendthe kettle of food directly over a flame or push it to theside to keep warm.UNLOADING KITCHEN EQUIPMENTYou must first unload the field kitchen equipmentfrom the vehicles that delivered it to the field before youcan use it. This equipment is heavy. You should not tryto unload an M59 field range outfit by yourself; alwaysseek help.When there is enough personnel to unload theequipment, ease the equipment off the truck and to theground. Follow all safety rules while unloading theequipment to prevent damage to the equipment or injuryto personnel.After unloading the equipment, you will unpack itbefore placing it inside the field kitchen. You will needa hammer and a crowbar for this task. The crates aremade of plywood and nailed shut for storage ortransport. In some Marine Corps units, hinges, hasps,and locks are used to make the task easier. In suchinstances, be sure to remember the keys.Exercise extreme care when opening the crates andremoving the equipment to prevent damage to the cratesor equipment. The crates will be used again later torepack the equipment when field mess operations areended.KITCHEN EQUIPMENT ARRANGEMENTBefore placing equipment inside the field kitchentent, you should first find out what type and quantity ofequipment are needed to accomplish the mission. Thefollowing are some of the factors that determine thequantity and type of equipment and its location:l Number of personnel subsistingl Number of days of operationl WeatherThe field mess equipment to number of personnelratio is as follows:11-11. One M59 field range outlit for each group of 50persons. One accessory outfit for every two M59 fieldrangesl One insulated food container and one vacuum jugfor every 25 personsWhen planning the layout of the equipment, youshould draw a diagram (fig. 11-11) to show where eachpiece of equipment will be placed. Drawing a diagramwill give you a good look at where to place each pieceof equipment in relation to the space available. This alsowill save you time and prevent having to move theequipment around, once it is placed. Last, the diagramwill help in determining the appropriate placement tobest support the working conditions.Each of the nine areas shown in figure 11-11 will bediscussed in the following paragraphs.M59 Field RangeThe placement of the field ranges (area 1) willchange with the season of the year.In the summer months, the field ranges should beplaced in the center of the tent (as shown in fig. 11-11).This allows the heat from the ranges to rise and filter outthe air vents and the ends of the tent. In cold weather,the field ranges should be placed along the side walls ofthe tent. This allows the heat to reflect from the top ofthe tent and return to the work area.Fire ExtinguishersPlace the fire extinguishers (area 2) close to the fieldranges in case of a fire. One fire extinguisher is requiredfor every two ranges. Instruct all personnel on properuse of the fire extinguishers.WorktablesLocate the cooks worktables (area 3) close to theranges to permit accessibility y to the ranges. Place thesetables so they do not interfere with the normalreplenishing of the serving line. The cooks worktablescan be the folding type or the packing crates for the fieldranges can be used for this purpose.Ingredients RackPlace the ingredient rack (area 4) where it will notinterfere with the normalcooks meal preparation.flow of traffic during the